As I posted on my instagram, @wellbymel_, I experienced being on Food Stamps (SNAP) for 1 week for a project in my Community Nutrition class. SNAP budget is $40 per week for a single person and limited to only non-prepared foods. For example, you are able to purchase raw chicken; however, rotisserie chicken is not allowed under the SNAP program.
This may be the easiest recipe I have ever made! It doesn’t involve many ingredients, only took me about 20 minutes to make, and is naturally delicious. This recipe is gluten-free and vegan. It makes about 10 falafel.
I topped the falafel over a salad bowl with tahini sauce. You could also throw them in a pita. See recipe below!
The move this morning.
Oat flour pancakes with coconut milk whipped cream and topped with berries.
Threw together the leftovers from my kitchen and came out with these carrot cake muffins! They are vegan, gluten free, have no added sugar and are awesome! Definitely going to try making these before my next flight ✈️ to pack as breakfast. They were too easy to make.
I use a bamboo cutting board from Thrive Market to prep my veggies because plastics interacting with your food is a thing!
Stopped by the Union Square Green Market today and picked up these beauts 🍒🍒🍒
Avocados for breakfast. Avocados for lunch. Avocados for dinner. I loveeee avocados. Got a chance to stop by the Union Square Green Market yesterday and pick up some farm fresh eggs which are sooo good. It’s crazy the difference you can taste in eggs depending on where you buy them. This morning’s breakfast bowl was very easy to make:
I’m not a vegan, but I lean towards the plant-based side of the spectrum. My favorite type of quick food places are raw vegan/ juice bar type places. When I first started consulting, I was disappointed to largely give up cooking, but then got over this quickly when I started researching all of the raw vegan juice bar esq places in my first city of work travel.
I got into the daily routine of eating “healthy” vegan food for every meal. At first it was great. I was trying all new kinds of vegan meals, getting great recipe ideas to cook at home, and eating delicious plant-based sweets that would require me so much more effort for me to make at home. I was ecstatic, until I started not to feel well anymore. I started gaining weight. I felt super full but was still hungry at the same time. I was lethargic. I was off. I wanted to get back to feeling good so I knew I had to make a change. But I wasn’t quite sure where I went wrong? I was eating at the most seemingly healthy types of restaurants I knew. Shouldn’t I be feeling great? I took a step back and made a few observations at what I was eating. These learnings have helped me flag certain items on the menu and have enabled me to order more wisely:
I have a HUGE sweet tooth, but recently I have been making a conscious effort to avoid added sugars to my foods. I haven’t gotten to 100% no added sugar to my diet, but I’m not quite sure that’s my goal. I try to avoid extremes because they mostly end up not being sustainable. My goal is to actively recognize an added sugar as an added sugar- whether it’s maple syrup, honey, coconut sugar, etc. it doesn’t matter what type it is. It doesn’t matter if it’s organic sugar.
Sugar is sugar.
If you haven’t heard of Sakara Life, they are an organic, plant-based food delivery company. They market eating healthy as fun and sexy. And if you haven’t yet seen their Instagram, you will immediately fall in love once you do.
I was first introduced to Sakara Life about 2 years ago, when a friend of mine told me I had to try Sakara. She warned me that it was pricey. And because of that, she only ordered it one week per month, but swore that after her week of Sakara, she always felt AMAZING.
Obviously, I was intrigued…
After a week of traveling for work, I love waking up knowing that I don’t have to rush to Whole Foods or order Ubereats for food that day. I can wake-up Friday mornings ready- to- go and not feel bogged down by grocery runs or spend extra cash to get food delivered. This is because I keep a constant supply of organic produce in my freezer.